A short podcast about everyday risks from germs
The image shows a professor in a lab coat and glasses, using a tip-sensitive digital thermometer to measure the temperature at the center of a container of vegetarian chili. The chili is on a refrigerator shelf in a home kitchen, with the fridge open, revealing various food items.
Dr. Don and Professor Ben talk about the risks of slow cooling vegetarian chili.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Here's the revised image, with the hamburger a bit hard to see, as if it's under a seat in the car.
Dr. Don and Professor Ben talk about the risks of eating a smelly hamburger left in car for three days.
Dr. Don - risky ☣️
Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks posed by a pot full of warm chili delivered by well-meaning family friends when no one was home.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of cooking short ribs after a 12 hour delay at room temperature.
Dr. Don - risky ☣️
Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks from corndogs brought from home placed on a buffet.
Dr. Don - risky ☣️
Professor Ben - risky ☣️
Dr. Don and Professor Ben talk about the risks from salt rising bread.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks from putting hot food in the fridge with a lid.
Dr. Don - risky ☣️
Professor Ben - not risky 👍🏼
Dr. Don and Professor Ben talk about the risks of eating fried chicken held at room temperature for 4 hours.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼